Eggplant Involtini (Paleo, Gluten-Free, Dairy-free, Vegan)
Eggplant parmesan was among one of my favorite dishes growing up. The crispy breading surrounding the soft delectable eggplant, smothered in tomato sauce and melted mozzarella would be my go-to dish at the local Italian restaurant. Although the meal tasted so good going down, I never felt great in the aftermath. The heavy cheese and fried breading would leave my stomach feeling like I had swallowed a brick!
This dish that I created has all the wonderful flavors of eggplant parm but transformed in a fresh, light and healthy way.
Eggplant Involtini {Paleo, Gluten-Free, Dairy-free, Vegan}
Ingredients
- 2 medium eggplants peeled and sliced lengthwise ⅓” thick
- 2 tablespoons olive oil
- few dashes of salt and pepper
- 1 cup almond milk ricotta I used Kite Hill brand, or you can make your own, see above for recipe
- ½ cup panko omit for Paleo, and increase ricotta by ¼ cup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic salt
- 1 tablespoon nutritional yeast optional
- 2 tablespoon chopped basil
- ½ tablespoon lemon juice
Tomato Sauce:
- 1 tablespoon olive oil
- 1 can of organic whole peeled tomatoes chopped, save the juice
- 2 cloves garlic chopped
- ¼ teaspoons red pepper
- salt and pepper ½ teaspoon of each
Instructions